Food You Can Make With Beets
Everything in a beetroot can be eaten, from the root vegetable, to the stem to the leaves.

The root can be made into a pickle or used to make beet kvass. The leaves are eaten as a green vegetable like spinach and the stems can be cooked until soft, chopped up and added to other mixed vegetables.

Kvass -- Chop or shred beets. Put in glass or ceramic container, fill with salt water mixed to a proportion of 1 teaspoon salt for each pint of water. Cover. Put in a place you pass by regularly and shake it briefly every time you do to prevent mold from forming at the top. After three to five days, you can start drinking it, depending on how many beets you put in it and how strong you like it. You can bottle all the kvass, if you choose, or keep replenishing with water, salt and more chopped beets to make a "perpetual kvass". Remove old pieces of beets when they appear a pale pink. See Kvass for more details.

Pickled Beets
Cook beets until tender (steaming may work best).
Let cool.
Cut beets into small pieces
Put in glass jar and cover with brine (salt water with a ration of 1 teaspoon of salt to 1 pint of water)
Cover with an airlock and let sit on counter a few days or until pickled (sour tasting).
Store in fridge 

Baked Beets Salad
Bake 3-4 beets and then peel them. Slice 1 small red onion thinly. Toast a handful of walnuts in 1 tablespoon of coconut oil. Mix the onions and beets together in any oil and vinegar dressing, sprinkle on the toasted walnuts and 1 cup of crumbled feta or goat cheese. May be served over a bed of spinach or fresh greens or by itself.

Borscht (Beet Soup)
Peel and grate 1 pound of beets. Place into a large baked enamel pot and add enough water to cover. Stir in 1 medium potato, peeled and diced, 1 chopped garlic clove and 1 chopped onion. Bring to a boil, then lower the flame and simmer (approximately 45 minutes). Add 1 tablespoon of vinegar, 1 teaspoon honey or brown sugar, 1 teaspoon full-array salt and a pinch of pepper. In a small bowl, beat an egg well. Combine egg and borscht so that egg does not curdle. (See here on how to add beaten egg to hot liquid) After egg has been added to the borscht, continue to stir over heat until it has cooked. Sprinkle with parsley. Serve hot or cold. More: Borsch

Cooking beet root
Trim off leaves. Either roast the root in oven or simmer in pan of water on stove top until tender (test pierce with fork). Remove from water, peel (can do this holding on cutting board with fork and scraping with a knife to keep fingers cool and un-stained).
Cut into bite-sized slices.

Cooking beetroot greens
Cut leaves from stems.
Chop stems into inch long pieces.
Sautee stems in baked enamel frying pan in lard.
Add chopped beet greens and continue to sautee until just done (doesn't take long).

Cooked beet root (see above) can be added to cooked beetroot greens.
Season with full-array salt and vinegar or tart kombucha.

Cooking beetroot stems
Cut the stems from the beet root and cut the leaves from the stems. Put the stems of the beetroot into the pot when you are cooking the root. After the beetroot is cooked, remove the stems. cut them up into half-inch pieces and briefly sautee them in the frying pan with some lard or other real fat. Add to any soup or mixed vegetable dish. 

Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Wild Fermentation by Sandor Katz. 
Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods

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